Caramel Cheesecake Recipe

I absolutely adore this cheesecake recipe because it perfectly combines creamy, velvety layers with a hint of indulgent caramel, making every bite feel like an extravagant treat. Plus, the lightly salted caramel drizzle is a game-changer, adding that irresistible sweet-salty twist that keeps me coming back for more.

I cherish making over-the-top, high-end desserts. These are the ones I go all out for.

My caramel cheesecake is a combination of creamy and rich flavors and textures. This dessert is, first and foremost, a cheesecake.

It holds the creamy textures and rich flavors of the usual suspects: cream cheese and a hint of vanilla. But there’s a twist.

The crust, made from graham cracker crumbs and butter, speaks to something far more decadent. And, of course, the pièce de résistance is the caramel sauce.

Caramel Cheesecake Recipe Ingredients

• Graham Cracker Crumbs: These provide a crunchy, sweet base for the cheesecake with carbohydrates and a hint of flavor.
• Cream Cheese: Cream cheese adds a rich, creamy texture and taste with a substantial amount of protein and fat.
• Granulated Sugar: Sugar offers sweetness and balances the tanginess of the cream cheese, contributing carbohydrates.
• Sour Cream: Enhances the creamy texture and gives a slight tang, enriching the dessert with fats and a bit of protein.
• Caramel Sauce: Adds a luxurious sweetness and depth, complementing the cheesecake with a complex, caramelized flavor profile.

Caramel Cheesecake Recipe Ingredient Quantities

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 and 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup caramel sauce, divided
• 1/4 teaspoon sea salt

How to Make this Caramel Cheesecake Recipe

1. Set your oven to 325°F (163°C) to start. Take a 9-inch springform pan and give it a light greasing with butter.

2. In a medium mixing bowl, combine the crumbs from the graham crackers, 1/4 cup of sugar that has been granulated, and some melted butter. The mixing should occur until the crumbs look to be evenly moistened and are spread into the bottom of a prepared springform pan. The contents now look like a crust on the bottom of the pan.

3. In an ample mixing bowl, beat the softened cream cheese until it is smooth and creamy. Add the 1 and 1/4 cups granulated sugar and flour gradually, mixing until everything is very well combined.

4. Add the eggs one at a time; beat at low speed after each addition until just combined. Do not overmix.

5. Add the sour cream and the vanilla extract to the bowl. Mix gently until the mixture is smooth.

6. Pour half of the cheesecake batter over the crust, and smooth the top with a spatula. Drizzle 1/2 cup of the caramel sauce over the batter, then pour the remaining cheesecake batter on top.

7. Put the springform pan on a baking sheet and bake in the preheated oven for 60 to 70 minutes, or until the center is set and the top is a light golden color.

8. Take the cheesecake out of the oven and let it sit in the pan for roughly an hour. Place in the refrigerator for at least 4 hours or overnight. Cover before refrigerating.

9. Prior to serving, unfasten the cheesecake from the pan by guiding a knife along the edge. Take off the sides of the springform pan.

10. Pour the rest of the 1/2 cup of caramel sauce over the cheesecake. Sprinkle sea salt liberally over the top. Chill the cheesecake until it is firm enough to slice. Serve it drizzled with caramel sauce and topped with sea salt.

Caramel Cheesecake Recipe Equipment Needed

1. Oven
2. 9-inch springform pan
3. Measuring cups
4. Measuring spoons
5. Butter knife (for greasing)
6. Medium mixing bowl
7. Large mixing bowl
8. Hand mixer or stand mixer
9. Spatula
10. Baking sheet
11. Knife (for unfastening cheesecake)
12. Refrigerator

FAQ

• Can I use store-bought caramel sauce?Indeed, for this recipe, using store-bought caramel sauce is totally fine (and you could even say it might be ideal, since it would save you some time), but making your own can be quite a rewarding experience, so if that’s your jam, by all means go for it!
• Do I have to use sea salt?The sweetness is nicely contrasted by the sea salt, but you can use regular salt if that’s what you have on hand.
• What can I substitute for graham crackers?You can substitute graham crackers with either crushed digestive biscuits or vanilla wafers.
• How do I prevent cracks in my cheesecake?To help prevent cracks in the cheesecake, it should be baked in a water bath and the batter should not be overmixed.
• Can I use reduced-fat cream cheese?Using reduced-fat cream cheese yields a less creamy final texture. That said, you can use it in place of regular cream cheese.
• How do I know when the cheesecake is done?The cheesecake is finished when the sides are firm and the middle of the cake jiggles a little when you shake the pan.
  —–
  Finished cheesecake—center and sides
  —–
  An undercooked cheesecake will have a wet, shiny surface that doesn’t hold together when you cut into it.
  —–
  An overcooked cheesecake is dried out and crumbles when you try to lift a slice from the pan.
  —–
  A properly cooked cheesecake is creamy throughout and only slightly more set than the version that would jiggle.
  —–
  A fully jiggly cheesecake is not the same as one that has “set.’
• Is it necessary to chill the cheesecake?Indeed, letting the cheesecake chill for a few hours or overnight helps it set perfectly before serving.

Caramel Cheesecake Recipe Substitutions and Variations

Crushed digestive biscuits or gingersnaps (for a spicy twist) can be used in place of Graham cracker crumbs.
Granulated sugar: Substitute with coconut sugar or light brown sugar for a richer taste.
Dairy-free butter: Use margarine or a plant-based option for a dairy-free alternative to unsalted butter.
Cream cheese: Substitute mascarpone cheese for a richer texture, or vegan cream cheese for a dairy-free option.
All-purpose flour: Replace with almond flour or gluten-free all-purpose flour for a gluten-free option.
Sour cream: If you want a slightly different flavor, use Greek yogurt. It will be tangier than the sour cream, even though the two have very similar nutritional profiles and baking properties. If you’re avoiding dairy, any dairy-free yogurt will do.

Pro Tips

1. Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before starting. This will help them combine more smoothly and prevent lumps in your cheesecake batter.